Comparison of Azorean tea theanine to teas from other origins by HPLC/DAD/FD. Effect of fermentation, drying temperature, drying time and shoot maturity

► Azorean green tea revealed a higher level of theanine. ► Different grades of tea from the same location present different amounts of theanine. ► Drying process have an inversely strong effect on the tea theanine content. ► Younger tea shoots have a higher theanine content than mature leaves. ► New type of theanine-rich tea and/or tea-based products, with public health benefits.